I don't know about you, but Halloween has TOTALLY crept up on me! This year is flying by at a million miles per hour, and it is crazy to think the year is nearly finished. With Halloween comes trick or treating, dinner parties and catch up with friends, so something sweet to offer to people always comes in handy.

These Mummy cookies use only 6 ingredients, and are ingredients that you will easily be able to find in your kitchen. These little treats literally take 30 minutes to make from start to finish, and will impress any pair of sticky fingers. Crisp, buttery shortbread biscuits are held together by slightly tart raspberry jam, finished with a generous drizzle of white chocolate and dark chocolate to complete these spooky, but totally cute, shrewsbury cookies.

With a couple of different ingredients, these can easily be transformed into a slightly more nourishing version, with substitutes such as spelt flour, unrefined sugar and my homemade chia jam. Either way, each version is totally delicious and will satisfy all sweet tooths.

Preheat your oven to 170c on fan bake. Line a tray with greaseproof paper.

In a food processor, combine the flour, sugar and butter. Process lightly until a dough starts to form, then turn out into a bowl and bring the dough together by hand.

In between two pieces of greaseproof paper, roll out the shortbread to around half a cm thick. Use a round cutter to cut circles from the dough, and transfer the circles to the baking tray.

Chill the cut shortbread for ten minutes in the fridge, then bake for 10-15 minutes, or until the biscuits have turned lightly golden on the outer edges.

Remove from the oven and leave to cool. Mean while, melt the chocolates in individual bowls and pour into piping or resealable bags.

Take half of the cookies, snip the end off of the white chocolate piping bag and drizzle over the white chocolate to mimic a mummy. Then, take the dark chocolate and pipe two small circles for eyes, and a large circular outline for the mouth.

On the other half of the cookies, turn them upside down and dollop some raspberry jam into the center. Sandwich both the face and jam bottomed cookie together, and leave to set.